Catering - Veryanlpw.learnaboutwork.org/docs/Work Experience Guide for Catering.pdf · technical roles, such as chefs and travel agents. Nine percent of businesses say that they have

An Employer’s Guide to Work Experience in

Catering

Supported by

Endorsed by

EMPLOYERS WORK EXPERIENCE GUIDE IN CATERING AND FOOD SERVICE

DEVON EDUCATION BUSINESS PARTNERSHIP

Welcome to the Employers’ Guide Thank you so much for taking a student on work experience. We realise that it can be challenging, having to think of suitable activities for a young person to do to get the best out of their work experience. This guide is designed to give you a range of tasks and activities to use with your trainee. You can select activities from the list, or work through all the tasks within the guide. Alternatively, you may want to design your own activities for the student to carry out.

Contents Market Intelligence ........................................................................................................................... 2

Trainee Specification ....................................................................................................................... 3

Some information you may want to give your trainee ...................................................................... 4

Suggested work activities for your trainee to carry out .................................................................... 5

Student Tasks 1 ............................................................................................................................... 6

Student Tasks 2 ............................................................................................................................... 7

Student Tasks 3 ............................................................................................................................... 8

Problem Solving Exercise 4 ............................................................................................................. 9

Mock Interview Exercise 5 ............................................................................................................. 10

Mock Interview Assessment Sheet 6 ............................................................................................. 11

Observational Tasks 6 ................................................................................................................... 12

A Suggested Programme .............................................................................................................. 13

Work Experience Progress Report ................................................................................................ 14


DEVON EDUCATION BUSINESS PARTNERSHIP 2

Market Intelligence Catering is within a wider sector of employment that includes hospitality, leisure, travel and tourism. There are in the region of 18,800 establishments in this sector in the south west, and of those, sixty-six percent are restaurants and pubs. The hospitality, leisure, travel and tourism sector is a very important generator of wealth and employment in the UK, and it accounts for 4.8% of the UK's economic output. Within these industries, restaurants, pubs, bars, nightclubs and hotels account for sixty-three percent of economic output. Approximately 192,700 people are employed in the industry in the south west and of those, a third is employed in the catering sector. Devon has the largest numbers of leisure and catering outlets in the south west, with one in ten people in Devon being employed in these areas of work. In this sector, fifty-nine percent are female employees and over half the workforce work full time. The sector has a young age profile, with two-fifths of workers being between fifteen and seventeen years of age. The majority of staff work in elementary occupations, such as kitchen assistants, waiting and bar staff; whilst twenty-nine percent are managers and the rest are in technical roles, such as chefs and travel agents. Nine percent of businesses say that they have found it hard to fill vacancies for kitchen assistants, waiting staff, bar staff, chefs and cooks. Forty-one percent of vacancies are hard to fill, due to lack of appropriate skills. A quarter of the workforce are qualified to Level 1, twenty-nine percent to Level 2, twenty-six percent at Level 3 and eleven percent at Level 4, with the rest having no qualifications. Twenty-two percent of employers report skills gaps in their existing workforce and consider that fourteen -percent of their staff is not proficient at their jobs. It is clear that this sector of employment is very important to the economic well being of the south west; and even with the recession economists predict growth in the sector in the medium and long term.



Trainee Specification For this placement applicants should:

• Be interested and motivated towards a career as a professional chef or waiter.

• Be well presented and well mannered,

• Have good projected GCSE or A’ Level Grades. The personal qualities required are:

• A good attendance record at school.

• Being hard working, with good communication and interpersonal skills (which are essential in dealing with colleagues and clients).

• To be able to show an appreciation of business and finance (which is of prime importance in running a

good quality kitchen).

• To be creative (Chefs are very imaginative in how they create and present different dishes and their presentation skills are well- developed).

• To be able to show an appreciation of food and where it comes from, with an obligation to source good

quality locally-produced food to support our local food producers.



Some information you may want to give your trainee

Information

Information

The history of the business Food hygiene rules

How the business is laid out: facilities, public areas, restaurant and outdoor seating area

Common hazards and accident reporting

Culture and ethos of the restaurant and the image they want to show to customers

How to avoid accidents

Types of jobs within the restaurant Rules relating to food preparation

Careers options and opportunities and the skills and attributes that are required

Which facilities are most popular with customers

Work patterns in the restaurant Rules relating to stock rotation

How to avoid accidents - look at basic health and safety rules - get them to read H & S documents

The most important health and safety rules

Constraints within the kitchen/restaurant What constitutes good customer care

Types of clients and customers

House rules / house style for customer service

Customer complaints procedure

Customer complaints procedure



Suggested work activities for your trainee to carry out Please tick the tasks you have selected

Work tasks Work skills Key skills

Enforcing a strict punctuality requirement

Promoting reliability and responsibility

Developing personal qualities and work skills

Wearing protecting clothing and footwear

Understanding the need for a professional dress code

Following instructions from supervisor

Presenting ones-self well groomed

Understanding the importance of personal presentation

Presentation skills

Helping other staff

Being flexible Showing initiative through team work

Welcoming and greeting clients

Demonstrating a welcoming attitude

Communication and interpersonal skills

Tidying and cleaning work surfaces

Preparing and clearing work areas

Understanding how health and safety reflects on the professionalism of the business

Simple food preparation Using equipment safely Understanding safe working practices

Preparing areas for table service

Preparing a table correctly Reading information and following instructions

Reception duties - making bookings

Speaking politely to give a good personal impression

Numeric- scheduling work - seating arrangements

Speaking clearly and answering the telephone

Having professional conversations with clients

Communication and interpersonal skills - Numeric skills

Taking telephone messages Following procedures Following instructions from supervisor

Using data bases

Following business systems Using Information Communication Technology

Providing counter service

Speaking clearly and politely to clients

Developing customer service skills

Using point of service and sale tills

Reading numerical data - dealing with money and credit and debit cards

Using IT skills in business and service industries Numeric skills



Student Tasks 1

What are the major hazards in the kitchen?

Comments:

What are the major hazards in the restaurant?

What safety equipment are you expected to use, and how is it expected to protect you?

What equipment have you been instructed not to use?

What must you do in the event of an accident?



Student Tasks 2

Where is the fire extinguisher located?

Comments:

Where is the nearest fire alarm point?

What should you do in the event of a fire?

Who is responsible for first aid?

Where is the first aid box located?



Student Tasks 3 Look at each of the statements and decide what you would do if this happened on your placement A work colleague is looking unwell and trying not to show it.

Comments:

A glass jar of mushroom sauce has fallen on to the floor.

You see some tinned food overhanging the edge of a shelf in the stock room

A client has made a complaint and is getting quite agitated.

A piece of electrical equipment is making a strange noise.



Problem Solving Exercise: 4

What do you think can be done to attract new customers to the restaurant? Please include any ideas that you have for generating new business.



Mock Interview Exercise: 5 This is an optional exercise to give the student an experience of having an interview with a knowledgeable supervisor: Specific • Why do you want to work in this restaurant/cafe/cafe bar?

• What do you like about working here?

• What qualities do you think will be required for this type of work?

• What can you contribute to the business?

General • Tell me about yourself.

• How would you describe yourself?

• What is your greatest weakness?

• How would a friend describe you?

• What are your career goals?

• How long do you think the training/apprenticeship time is for this job?

Skills Based • Describe a situation where you had to overcome an obstacle or problem in order to move forward -

what did you do?

• Describe a situation where you worked as part of a team?

• What sort of experience of work have you had, and how might that be useful in this job?



Mock Interview Assessment Sheet 6 Student .................................................................................... Punctuality on placement

Early to work

On time

Late

Late with good explanation

Appearance

Well dressed

Suitable

More care needed

Unsuitable

Manner

Over confident

Confident

Nervous

Very nervous

Attitude

Over friendly

Friendly

Too casual

Sullen or disinterested

Answering questions

Talked too much

Answered well

Response varied

Limited response

Asking questions

Asked appropriate questions

Asked inappropriate questions

Asked too many questions

Didn’t ask any questions

Overall impression

Performed very well

Performed well

Performed satisfactorily

Needs more practice



Observational Task: 6 During your period of work experience we asked you to look carefully at our work practices. As it is now nearing the end of your placement, have you any ideas on how we could improve the way we work?

The way we treat our customers.

The way we work in the kitchen.

The standard of hygiene in the kitchen and restaurant.

Our store room procedures.

"Front of house" - the bar and till area.



A Suggested Programme Monday to Friday

Day

Session - Morning Session - Afternoon Objectives - the student will understand and experience

Monday

Induction at the business Talk on the Company and customer service Tour of the kitchen and restaurants Career structure for aspiring chefs

Practical Session - Kitchen safety Read Health and safety notices Practical tasks - introductory activities Student Task 1

Induction to the business Tour - the complete customer experience Health and safety induction Practical and theory tasks

Tuesday

Students to be allocated to a leading chef Practical activities working alongside a mentor.

Practical tasks - introductory activities Practical activities working alongside a mentor. Student Tasks 2 and 3

Introduction and appreciation Explanation on sourcing food Practical and theory tasks

Wednesday

Practical session working alongside mentor and allocated staff

Practical session working alongside mentor and allocated staff Problem solving Task 4

A range of work tasks Problem solving exercise

Thursday


Practical session working alongside mentor and allocated staff Mock interview 5

A range of work tasks Mock interviews

Friday


Practical session working alongside mentor and allocated staff Observational Task 6 Evaluation

Practical tasks Observational task Programme Evaluation



Work Experience Progress Report Progress report for.......................................................................... Dates

Targets and Objectives - the student will understand and experience

Indicate if - Achieved Partly Achieved Not Achieved

Comments

Practical Session - Kitchen safety Read Health and safety notices Practical tasks - introductory activities Student Task 1

Achieved Partly Achieved Not Achieved

Practical tasks - introductory activities Practical activities working alongside a mentor. Student Tasks 2 and 3


Practical Session -working alongside mentor and allocated staff Problem solving task 4


Practical Session -working alongside mentor and allocated staff Mock interview 5


Practical Session -working alongside mentor and allocated staff Observational tasks 6 Evaluation

Overall Result: Achieved Partly Achieved Not Achieved

Work Place Supervisor Comments: Signature.................................

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For further details please contact:

Devon Education Business Partnership4th Floor Queens House,Little Queen Street,Exeter EX4 3LJ

Tel: 01392 215501Fax: 01392 215348www.devonebp.org.uk

Devon Education Business Partnership is managed by Careers South West Ltd.

EGCa11.12 © Careers South West Ltd 2012

Devon Education Business Partnership actively safeguards and promotes the welfare of children, young people and vulnerable adults. All employees and volunteers are required to share this commitment.

Documents

Catering - Veryanlpw.learnaboutwork.org/docs/Work Experience Guide for Catering.pdf · technical roles, such as chefs and travel agents. Nine percent of businesses say that they have